These cookies are like fudge brownies filled with warm gooey-gooey peanut butter!! They get this perfectly crackled top when they are done baking! They are sooo good I promise you, my boyfriend (who is one of my best taste testers and most honest critics) ate several of them as soon as I was done taking photos! Safe to say they were a hit!
3/4 cup coconut sugar
1/3 cup avocado oil
2 flax eggs (each egg = 1 tablespoon flax meal + 3 tablspoons water)
1 teaspoon vanilla extract
1 cup gluten free flour blend, I used King Arthur
1/2 cup cacao powder
3/4 teaspoons baking soda
1/2 teaspoon baking powder
Pinch of salt
Method of Preparation:
Mix the flax meal and water in a small bowl and set aside for 10 minutes or until the mixture has set up to a consistency similar to egg whites.
In a bowl or the bowl of a stand mixer, combine the avocado oil, coconut sugar, flax egg and vanilla; stir to combine.
In a separate bowl whisk together the gluten free flour blend, cacao, baking soda, baking powder and salt.
Pour the dry mixture into the sugar mixture and whisk or mix on low to combine.
Refrigerate for at least 3 hours. Meanwhile, scoop 12 heaping tablespoons of peanut butter onto a parchment lined baking sheet and freeze until solid. (It's important that the nut butter being used is thick and not super runny, it has to hold its shape when scooped and frozen).
Scoop about ¼ cup of the dough and form a disc. Take the peanut butter frozen center and place in the center of the disc. Wrap the peanut butter in the dough and form thick disc about ¾ -inch thick. Repeat with remaining cookies, then press down to flatten them all out a bit more.
Freeze for 10 to 15 minutes prior to baking.
Meanwhile, preheat the oven to 350 degrees F.
Bake for 10 to 12 minutes, or until the tops begin to crack slightly!